Shaky Bridge Pioneer Series Central Otago Pinot Noir 2019

Shaky Bridge Pioneer Series Central Otago Pinot Noir 2019French oak Dark cherry Toasted nut Silky, fine tannins "It's fabulously fruited and lifted on the nose, showing dark cherry, floral, thyme, toasted nut and subtle mushroom characters. The palate delivers lovely weight and fruit intensity together with silky texture and fine tannins, making it charming and highly enjoyable. At its best: now to 2024" Sam Kim, Wine Orbit Aug 2020 Shaky Bridge Pioneer Series wines are crafted to deliver a high quality

• French oak
• Dark cherry
• Toasted nut
• Silky, fine tannins

"It's fabulously fruited and lifted on the nose, showing dark cherry, floral, thyme, toasted nut and subtle mushroom characters. The palate delivers lovely weight and fruit intensity together with silky texture and fine tannins, making it charming and highly enjoyable. At its best: now to 2024" Sam Kim, Wine Orbit Aug 2020

Shaky Bridge Pioneer Series wines are crafted to deliver a high quality wine that deliver on quality but is exceptional value. They don’t believe in compromising on quality at any pricing tier.

Shaky Bridge Wines is located in the stunningly beautiful Alexandra Basin of Central Otago, New Zealand. The source vineyards are situated below the Southern 45th Parallel in the southern most winegrowing region on the globe. Our location is ideally suited to the creation of the aromatic varieties of white wines alongside our primary variety ; Pinot Noir. Sourcing fruit from 3 distinct blocks, varying in age from 20+ years, Shaky Bridge Wines owns one of the oldest Pinot Noir vineyards in Central Otago. The various locations, soil types and clones used within each block provides our winemaker, Dave Grant, with a virtual painters pallet of flavors to create multi-dimensional wines of exceptional quality, depth and satisfaction.

The grapes were destemmed and lightly crushed high quality Pinot Noir grapes from 3 different source blocks into stainless steel tanks for a cold soak period of several days. Primary fermentation took place at 30 C + temperatures, and were ‘pumped over’ or hand plunged several times a day to achieve maximum color and flavor extraction. Malolactic took place in a mixture of old and newer French Oak barrels, with a maturation period of 12 months in barrel. Winemakers cold stabilized and lightly filtered the wine before bottling.